Moist chocolate chip muffins (Printable View)

Bakery-style muffins bursting with rich chocolate chips for a moist, flavorful bite anytime.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2 large eggs
07 - 1 cup whole milk
08 - 1/2 cup vegetable oil
09 - 1 teaspoon pure vanilla extract

→ Add-ins

10 - 1 1/2 cups semi-sweet chocolate chips

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, beat eggs, milk, vegetable oil, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir gently just until combined; a few lumps remaining is acceptable to maintain moisture.
05 - Fold in most of the chocolate chips, reserving a small portion for topping the muffins.
06 - Divide batter evenly into muffin cups, filling each about three quarters full. Sprinkle reserved chocolate chips on top.
07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They come out golden and tender every single time, even if you're baking at altitude or your kitchen runs cold.
  • One batch fills your house with a smell so good that people will start appearing in your kitchen asking if anything's free.
  • They're forgiving enough for beginners but impressive enough to make you feel like you actually know what you're doing.
02 -
  • Overmixing the batter is the biggest mistake—it's what transforms tender muffins into tough hockey pucks, so embrace the lumps and stop stirring when you still see streaks of flour.
  • Opening the oven door before 15 minutes in will cause your muffins to sink, so resist the urge to peek until they're mostly baked.
  • The chocolate chips on top are nonnegotiable for that bakery appearance and extra gooey moment when you bite into a warm muffin.
03 -
  • Don't use melted chocolate chips; they disappear into the batter and disappear from your muffins—whole chips stay visible and deliciously chunky.
  • Room temperature eggs and milk mix more smoothly and create a more even batter without overmixing.
  • The moment you smell chocolate and butter in the air, set a timer for exactly 18 minutes because that's when the magic happens and a moment longer can mean overdone edges.

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